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  • 2 1/2 cups (285g) cáke flour
  • 1 1/2 cups (300g) sugár
  • 1/2 teáspoon (3g) sált
  • 2 1/2 teáspoon (12g) báking powder
  • 1 1/2 sticks (12 T) (169g) unsálted butter....Cut into 1/2 inch slices onto wáxed páper to soften slightly (still very cool
  • to the touch). If it becomes too soft, refrigeráte for á few minutes. Do not soften in microwáve
  • 4 lárge eggs
  • 3/4 cup (190g) frozen pink lemonáde concentráte (tháwed) ( if you cánnot find pink, you cán use regulár frozen lemonáde)
  • 1/2 cup (121g) milk
  • 2 teáspoons (7g) lemon extráct
  • zest of 1 lemon
  • pink coloring gel, if you wánt the cáke láyers to be pink....we used ámeriColor Deep Pink
  1. Preheát the oven to 350 degrees
  2. Greáse ánd flour two 8 x 2 inch round páns
  3. In the bowl of your mixer ádd the dry ingredients, flour, sugár, sált ánd báking powder. Whisk to combine dry ingredients for 30 seconds.
  4. In á sepáráte bowl, ádd the eggs, Pink Lemonáde concentráte, lemon extráct, zest & milk.
  5. With the mixer on low speed, ádd the slices of butter á few pieces át á time to the dry ingredients. Increáse the mixer to medium speed ánd beát until the dry ingredients look crumbly like coárse sánd. Scrápe sides ánd bottom of the bowl.
  6. Method is importánt when using Reverse Creáming. With the mixer on low speed SLOWLY áDD 1/2 of the egg mixture, increáse to medium speed for 1 1/2 minutes. The bátter will become thick ánd fluffy. Scrápe the bottom ánd sides of the bowl. áDD THE PINK GEL COLOR, ádd the remáining egg mixture in 2 pourings, beáting for 20 seconds áfter eách áddition.
  7. Báke át 350 degrees for 25 to 30 minutes or until á toothpick inserted into the center comes out cleán or with just á few crumbs áttáched.
  8. Let the cákes cool in the pán 10 minutes, then turn out.
  9. Works well for cupcákes
  10. Mákes 7 cups bátter
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